[[{“value”:”When dining at a steakhouse, there is no shortage of options, but choosing a steak comes down to more than simply picking the most expensive cut on the menu. Different steaks offer different combinations of marbling, tenderness, texture, and beefy flavor—and the right choice depends on what you want from the meal. To help narrow things down, Eat This, Not That! asked chef and butcher Jorge Thomas, chef and butcher and founder of Swaledale Butchers, which cuts he would order and how he likes them prepared.
Ribeye
Known for its generous marbling, ribeye is a go-to for diners who want a steak with plenty of richness and a deeply beefy character. It’s also a cut where cooking temperature can make a noticeable difference in how the fat and meat come together. This is the No. 1 cut Thomas goes for is a ribeye. It’s his first choice. “I like the richness you get from the marbling,” he says. “I’d order it medium-rare rather than rare, because I want the fat softened as well as the meat cooked. That’s a large part of the pleasure of eating ribeye.”
New York Strip
The New York strip sits in a useful middle ground: It has more texture and structure than a filet while offering a different balance of richness than a ribeye. For steakhouse diners who want pronounced beef flavor without going for the fattiest cut, it’s a natural contender. Thomas, who lives in the U.K., says a New York Strip is called sirloin in Britain. “I’d order it when I wanted plenty of beef flavor without quite the richness of ribeye,” he says. “There’s more bite to it than fillet, which I enjoy.” He adds, “Tenderness isn’t the only reason to choose a steak.”
Filet Mignon
Filet mignon has earned its reputation for a reason. Cut from a relatively little-used muscle, it’s prized for its exceptionally tender texture. Its leanness also means it brings a different experience to the plate than heavily marbled steaks. “If tenderness matters most, order a fillet,” Thomas says. ” It’s lean, finely textured and doesn’t have the same richness as ribeye. I’d have a béarnaise or peppercorn sauce alongside it rather than expect it to eat like a fattier cut.”
T-Bone/ Porterhouse
These cuts give you two steaks in one, separated by a T-shaped bone: strip on one side and filet on the other. The main distinction between a T-bone and porterhouse is the size of the filet portion, making the latter particularly appealing when you’re looking to share. “For sharing, I’d look at a porterhouse,” Thomas says. “You get strip steak and fillet together, with a larger fillet portion than you’d get on a T-bone. Check the weight before ordering, though. The bone’s included, so the menu weight isn’t all meat.”
Skirt Steak
Skirt steak may not have the same luxury-cut reputation as ribeye or filet, but it can bring a lot of character to the table. Its long, thin shape and pronounced grain give it a distinctive texture, while proper slicing after cooking is key to keeping each bite tender. “If skirt’s on the menu, I’m interested,” Thomas shares. “It has a deep beef flavour and a coarser texture than fillet, which is part of its appeal to me. I’d order it medium-rare and expect it sliced across the grain. That makes a real difference to how easily it chews.”
The post The Top 5 Steaks to Order at Any Steakhouse, According to Butchers appeared first on Eat This Not That.”}]]